Chocolate Chip Cookie Dough Truffles

Name: Chocolate Chip Cookie Dough Truffles
Prep time: 30 min
Total time: 30 min
Yield: makes 5 - 5 1/2 dozen
Cuisine: American
Ingredients: 2 1/2 c all-purpose flour; 1 tsp salt; 1/4 tsp baking soda; 1 c butter, room temperature (2 sticks); 3/4 c granulated sugar; 3/4 c packed brown sugar; 1 tsp pure vanilla extract; 1/3 c milk; 1 c mini semi-sweet chocolate chips; 1 pkg semi sweet chocolate chips (optional: chocolate or peanut butter candy coating); 1 Tbsp Crisco shortening

By Tambi Heines
@tamberini

One bite wonders! I made the truffles ahead of time and then placed 3 truffles in a cellophane bag and then tied it off with a festive Christmas ribbon. I handed these out to my co-workers during the Christmas holidays. My family loves these scrumptious delights. My daughter recently taught her 7 year bonus son and his 10 year cousin to make these simple elegant dessert. The boys loved the fact they could eat the dough!

Blue Ribbon Recipe

How do you make no-bake cookie dough even better? Dip it in some melted chocolate! Tambi is right, these are one-bite wonders. These are easy to make and would make great holiday gifts. Everyone is going to love these cookie dough truffles. The Test Kitchen

Rating:

★★★★★ 2 votes5

Comments:

6 Comments

Serves:

makes 5 - 5 1/2 dozen

Prep:

30 Min

Method:

Stove Top

Ingredients

2 1/2 c

all-purpose flour
1 tsp

salt
1/4 tsp

baking soda
1 c

butter, room temperature (2 sticks)
3/4 c

granulated sugar
3/4 c

packed brown sugar
1 tsp

pure vanilla extract
1/3 c

milk
1 c

mini semi-sweet chocolate chips
1 pkg

semi sweet chocolate chips (optional: chocolate or peanut butter candy coating)
1 Tbsp

Crisco shortening
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How to Make Chocolate Chip Cookie Dough Truffles

Step-by-Step

In a medium size bowl add the dry ingredients (flour, salt and baking soda). Stir gently together. Set aside.
Beat butter and sugars in a large bowl with electric mixer on medium speed until light and fluffy. Add milk and vanilla.
Set mixer on low speed and slowly add the dry ingredients. Mix until incorporated.
Stir in (by hand) the mini semi-sweet morsels into the cookie dough.
Prepare a baking sheet lined with wax paper. Roll cookie dough into 1 inch balls. Place on baking sheet, allowing cookies to gently touch each other.
Place the baking sheets in the refrigerator for at least 30 minutes.
While dough is chilling; melt the semi-sweet chocolate chips in a double boiler. Add the shortening (this will aid in thinning the chocolate). Stir until completely smooth.
Prepare an additional baking sheet lined with wax paper. Use toothpicks as a tool to dip and coat the cookie dough balls into the melted chocolate. Place the chocolate truffle on the waxed paper-lined baking sheets. Chill until set. Store in an airtight container for up to one week.